Buchi (Sesame Ball with munggo filling)

  

A Beloved Filipino Sesame Ball with Sweet Munggo Filling

Buchi, or sesame balls, is a beloved snack in the Philippines that brings back memories of childhood afternoons filled with the enticing aroma of freshly cooked treats. This delightful snack, known for its crunchy sesame-coated exterior and sweet, chewy interior, is a staple in Filipino street food culture. The filling usually consists of sweet red bean paste, known as "Munggo" in Tagalog, which adds a rich and satisfying flavor to every bite.

The Allure of Buchi In the Philippines, buchi is more than just a snack; it's a symbol of comfort and nostalgia. Growing up, I remember the distinct sound of a peddler's voice echoing through the neighborhood in the late afternoon, "Butchi, bili na kayo butchi. Bagong luto mainit pa." The call was irresistible, drawing children and adults alike out of their homes, eager to get their hands on these warm, freshly made sesame balls. The memory of those moments, standing in line with my siblings, anticipating the first bite of hot, sweet buchi, is one I cherish deeply. Buchi is a popular street food in the Philippines, often enjoyed as a merienda (afternoon snack) or dessert. The combination of textures—the crisp sesame seeds, the chewy glutinous rice flour shell, and the soft, sweet munggo filling—creates a harmonious bite that is both comforting and satisfying. It's no wonder that buchi remains a favorite among Filipinos of all ages.

Recipe video:

A Journey Through the Flavors of Buchi

The beauty of buchi lies in its simplicity. With just a few ingredients, you can recreate this iconic Filipino snack at home. The process of making buchi is not only a fun culinary adventure but also a great way to bring a piece of Filipino culture into your kitchen.

Let's take a look at the ingredients and steps to make this delicious treat:

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup water
• 1/4 cup white sugar
• 1/4 cup glutinous rice flour (Note: gradually add and adjust glutinous rice flour until the dough does not stick to your hands)
• 1/2 tsp. cooking oil
• 1/2 cup Sweet Black Bean Paste
• 1/4 cup water
• 1 tbsp. glutinous rice flour
• 1/4 cup sesame seeds

Instructions:

1. Prepare the Dough:

• In a mixing bowl, combine 1 cup of glutinous rice flour and 1/2 cup of water. Mix until the dough starts to come together.
• Add the white sugar and continue mixing until the dough is smooth. The sugar helps to give the dough a subtle sweetness that complements the munggo filling.
• Gradually add the remaining glutinous rice flour, a little at a time, until the dough is no longer sticky and can be easily handled. If the dough feels too sticky, add a bit more glutinous rice flour until it reaches the right consistency.
• Once the dough is ready, add 1/2 teaspoon of cooking oil and knead it into the dough. This will help make the dough easier to shape and work with.

2. Prepare the Filling:

• In a small saucepan, combine the sweet black bean paste with 1/4 cup of water. Heat over low to medium heat, stirring constantly until the mixture thickens.
• Add 1 tablespoon of glutinous rice flour to the mixture and stir until fully incorporated. This will help the filling hold its shape when you roll it into balls.
• Remove the filling from the heat and let it cool slightly before handling.

3. Assemble the Buchi:

• Divide the dough into small, even portions (about 1 to 2 tablespoons each). Roll each portion into a ball and flatten it slightly in your palm.
• Place a small amount of the sweet munggo filling in the center of the dough and carefully wrap the dough around the filling, sealing it completely. Roll the filled dough into a smooth ball.
• Repeat this process with the remaining dough and filling.

4. Coat the Buchi with Sesame Seeds:

• Spread the sesame seeds on a plate. Roll each filled dough ball in the sesame seeds, pressing gently to ensure the seeds adhere to the surface.
• Make sure each ball is evenly coated with sesame seeds.

5. Fry the Buchi:

• In a deep frying pan or wok, heat enough oil to cover the buchi balls. The oil should be hot but not smoking.
• Carefully drop the buchi balls into the hot oil, a few at a time, to avoid overcrowding the pan.
• Fry the buchi until they are golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 3 to 5 minutes per batch.
• Once the buchi are cooked, remove them from the oil and drain on paper towels to remove excess oil.

6. Serve and Enjoy:

• Serve the buchi warm, ideally while the outside is still crispy and the inside is soft and chewy.
• Buchi is best enjoyed with a cup of tea or coffee, making it a perfect companion for your afternoon merienda.

A Taste of Nostalgia

Making buchi at home is not just about recreating a delicious snack; it's about connecting with memories and traditions. The process of shaping each ball, filling it with sweet munggo, and watching it turn golden in the hot oil is a journey back to simpler times. Whether you're making buchi to share with family, friends, or just to enjoy on your own, each bite is a reminder of the warmth and comfort that Filipino food brings.

So the next time you're craving something sweet and nostalgic, give this Filipino-style buchi recipe a try. It's a little taste of home, wherever you are.